Clams and Mussels in Thai Curry Sauce

Name: Clams and Mussels in Thai Curry Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 177 milliliters fresh basil; 177 milliliters fresh cilantro; 3 cloves garlic, finely chopped; 1 3-inch piece ginger, peeled and finely chopped; 1 to 2 Thai chile peppers or jalapenos, seeded and chopped; 2 Juice of limes, plus lime wedges for serving; 118 milliliters ketchup; 16 littleneck clams, scrubbed; 794 grams mussels, scrubbed; 1 small red bell pepper, cut into thin strips; 2 Tbsps Thai red curry paste; 2 Tbsps vegetable oil

The recipe Clams and Mussels in Thai Curry Sauce could satisfy your Asian craving in about 25 minutes. One portion of this dish contains roughly 15g of protein, 10g of fat, and It works well as a reasonably priced hor d'oeuvre. Head to the store and pick up thai curry paste, cilantro, ginger, and a few other things to make it today.

Instructions

Heat the oil in a large pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes.

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Chili Pepper

Garlic

Ginger

Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes.

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Curry Paste

Ketchup

Add the lime juice and 3 cups water, cover and bring to a boil.

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Lime Juice

Water

Add the clams; cover and steam until they open slightly, about 3 minutes.

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Clams

Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes.

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Bell Pepper

Cilantro

Mussels

Pepper

Basil

Transfer the clams and mussels to serving bowls and ladle the broth on top.

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Mussels

Broth

Clams

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Bowl

Ladle

Sprinkle with the remaining cilantro and basil and garnish with lime.

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Cilantro

Basil

Lime

Serve with crusty bread, if desired.

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Crusty Bread

Photograph by Antonis Achilleos

Equipment

Pot

Bowl

Ladle

Ingredients

Servings:

177milliliters

fresh basil 177milliliters

fresh cilantro 3cloves

garlic, finely chopped 1

3-inch piece ginger, peeled and finely chopped 1

to 2 Thai chile peppers or jalapenos, seeded and chopped 2

Juice of limes, plus lime wedges for serving 118milliliters

ketchup 16

littleneck clams, scrubbed 794grams

mussels, scrubbed 1small

red bell pepper, cut into thin strips 2Tbsps

Thai red curry paste 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Tenuta di Nozzole Le Bruniche Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.